This was exactly what I was looking for, first video I clicked after searching for how to smoke cheese. Simple and informative. I appreciate you and you have a new sub!
@@smokewithme2671 Interesting time. Cold smoked it for 3 hours with seasoning. Vacuum sealed it and put it in my sous vide machine (had it 9 years) looked over 3 hours later machine was dead. Got on Amazon to get a new one and waited 2 days. Then 135F for 48 hours. Was amazing! I think a pre-smoke for anything is the way i will be doing it!
@@smokewithme2671 Yep 135 and juicy and full of smoke flavor with a lighter crust on top due to the cold smoke. The fat all rendered perfect. was awesome :)
Thanks great video! I did mine the other day and tried smoke mode with my traeger but it did not go over so well! I left it just a bit too long. I was experimenting anyhow just to see. I don't see why Trager did not adapt a cold smoke mode right into the smoker when they made them.
on another vid it was suggested that you need to keep it for 2 weeks in fridge before eating. Does the longer time matter or is 3 to 5 days good enough?
I don’t think it matters all that much as I have ate it after 3 days in the fridge and even had some months later after freezing it. I would say minimum 3 days and if you can resist it longer that is only going to give the smoke a chance to absorb into the oil and penetrate a bit more
I'm not sure if it will make a difference in you smoker, I stand the cheese up on its long edge instead of laying it flat. An advantage to this is being able to fit more cheese in the same area. Great vid!
I used to think the same thing, putting the cheese on its side. I have tried this. However, here's what I discovered. Smoke is attracted to moisture, and moisture leaves cheese on its top surface (whichever side you have up). I used to think, "If I put the cheese on its side, I could fit more cheese on and there would be more surface area for the smoke." Sadly, it doesn't work this way. When I tried this, only the top side changed color. Now I always place the cheese so the broadest side is facing up. Also, I flip the cheese after halfway through the smoke. I typically smoke my cheese for 4 to 5 hours, then vacuum pack it and leave it in the fridge for 1 month. My rule of thumb, let your cheese cure 1 week for every hour of smoke.
I'm watching this video as a refresher. I recall a few years back mixing mesquite pellets with mesquite wood chips and smoking cheddar for 4 hours with amazing results. I handed it out to family for Christmas and told them to keep it in the fridge for a week before eating... it was all gone by the time we were leaving.
I have a little butane lighter I use. You have to hold the fire on the pellets for a few minutes and may have to give it some oxygen to get it going good.
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Good video, only thing I do different is, I cut my blocks smaller, I feel like it exposes more surface area,
This was exactly what I was looking for, first video I clicked after searching for how to smoke cheese. Simple and informative. I appreciate you and you have a new sub!
Thank you. Glad I could help and happy cold smoking.
So easy. Thanks for sharing.
You bet!
currently cold smoking a brisket but cant wait to try this, Great Idea and great video!
Let me know how that brisket turns out.
@@smokewithme2671 Interesting time. Cold smoked it for 3 hours with seasoning. Vacuum sealed it and put it in my sous vide machine (had it 9 years) looked over 3 hours later machine was dead. Got on Amazon to get a new one and waited 2 days. Then 135F for 48 hours. Was amazing! I think a pre-smoke for anything is the way i will be doing it!
What did the internal temp reach? 135?
@@smokewithme2671 Yep 135 and juicy and full of smoke flavor with a lighter crust on top due to the cold smoke. The fat all rendered perfect. was awesome :)
Great video and info. I am following your instructions right now and doing my first Cold Smoked Cheese day. Fingers crossed.
Hope you enjoy
Thanks great video! I did mine the other day and tried smoke mode with my traeger but it did not go over so well! I left it just a bit too long. I was experimenting anyhow just to see. I don't see why Trager did not adapt a cold smoke mode right into the smoker when they made them.
What’s the cheese song at 2:13?
Thanks!
Welcome!
Theres no issue in not having a fresh air intake and only having the exhaust?
Nope
If you don't have a vac sealer just wrap the cheese in parchment paper and put in fridge for 3 days.
on another vid it was suggested that you need to keep it for 2 weeks in fridge before eating. Does the longer time matter or is 3 to 5 days good enough?
I don’t think it matters all that much as I have ate it after 3 days in the fridge and even had some months later after freezing it. I would say minimum 3 days and if you can resist it longer that is only going to give the smoke a chance to absorb into the oil and penetrate a bit more
I'm not sure if it will make a difference in you smoker, I stand the cheese up on its long edge instead of laying it flat. An advantage to this is being able to fit more cheese in the same area. Great vid!
Good tip!
I used to think the same thing, putting the cheese on its side. I have tried this. However, here's what I discovered. Smoke is attracted to moisture, and moisture leaves cheese on its top surface (whichever side you have up). I used to think, "If I put the cheese on its side, I could fit more cheese on and there would be more surface area for the smoke." Sadly, it doesn't work this way. When I tried this, only the top side changed color. Now I always place the cheese so the broadest side is facing up. Also, I flip the cheese after halfway through the smoke. I typically smoke my cheese for 4 to 5 hours, then vacuum pack it and leave it in the fridge for 1 month. My rule of thumb, let your cheese cure 1 week for every hour of smoke.
Where do I get the Cold Tube to Smoke my Cheese I Do have a Traeger Smoker Grill ?
Amazon has them
I picked mine up at Home Depot.
You should leave them in the fridge for 3 weeks before eating not 3 days. You will notice a difference.
That’s a lot of cheese… by the time I got to the last block it was beyond 3 weeks.
Also vacuum sealing it forces that smoke into the cheese faster
What brand pellets did you use?
For cheese I like using fruity flavors like cherry or apple. Pecan and maple are good as well.
As far as brand, my favorite lately have been Louisiana Grill Pellets.
I seen a few videos mention 2 hours to smoke, if you do longer will it increase the smoke flavor?
Yes but to long will cause it to be bitter
I'm watching this video as a refresher. I recall a few years back mixing mesquite pellets with mesquite wood chips and smoking cheddar for 4 hours with amazing results. I handed it out to family for Christmas and told them to keep it in the fridge for a week before eating... it was all gone by the time we were leaving.
How are you lighting the smoke tube ?
I have a little butane lighter I use. You have to hold the fire on the pellets for a few minutes and may have to give it some oxygen to get it going good.
@@smokewithme2671 Cool thanks
Where did you get those large blocks of cheese?
Picked them up at our local grocery store